25 Jan Florida Ceviche
Locals here on the Treasure Coast regularly enjoy fresh seafood, mangos, and avocados, and our team here at Treasure Coast Seafood cannot think of a better way to serve up this tasty southern combination than in a fresh bowl of ceviche! But you don’t have to be a Floridian or all-star chef to take part.
½ lb. sushi grade tuna
½ lb. key west pink 16-20 shrimp
3 tbs. of Old Bay Seasoning
¼ cup fresh chopped cilantro
6 sliced scallions
½ diced red pepper
½ jalapeño pepper for some heat or a green pepper to stay mild
½ cup diced mango
½ cup avocado
½ cup cherry tomato, quartered
2 tbs. of extra virgin olive oil
juice of one lime
salt and pepper to taste
1. Peel and devein shrimp. Cook shrimp in boiling water for about 3 minutes with Old Bay Seasoning until pink and curled. Stir occasionally. Remove and rinse with cold water to stop the cooking. Once cooled, chop into small pieces.
2. Slice the tuna into strips no greater than 1 inch pieces. Chop cilantro and peppers.
3. Add all ingredients into a bowl with olive oil and lime juice. Mix well, cover, and then refrigerate for two hours. Stir occasionally to keep the acid from the lime juice from cooking the tuna.
4. Finish preparing the remaining ingredients. After 1 hour, add the remaining ingredients and mix. Cover and refrigerate.
5. After two hours, serve with your favorite chips or thinly sliced toasted baguette bread.